CHICKEN BONE BROTH

 

Yield: Varies depending on pot size; these ingredients are sufficient for 1 gallon of broth

 

3 or more pounds raw chicken bones/carcasses (from 3-4 chickens)

6-8 chicken feet or 1 pig’s foot

1 whole chicken and 4 -6 additional legs, thighs, or wings

1/4-1/2 C. apple cider vinegar, depending on the size of the pot

Purified water to just cover the bones and meat in the pot

2-4 carrots, scrubbed and roughly chopped

3-4 ribs organic celery7, including leafy part, roughly chopped

1 onion, cut into large chunks

1 tomato, cut into wedges (optional)

1-2 whole cloves

2 tsp. peppercorns

1 bunch parsley

 

Place all the bones and meat in a slow cooker or large stockpot. Add the vinegar and enough purified water to cover everything by 1″. Cover the pot. Bring the water to a simmer over medium heat. Use a shallow spoon to carefully skim the film off the top of the broth. If you’re cooking in a slow cooker, wait for about 2 hours until the water gets warm before skimming, but continue with the next step. Add the carrots, celery, onion, tomato (if using), cloves, and peppercorns and reduce the heat to low. You want the broth to barely simmer. Skim occasionally during the first 2 hours. Cook for at least 4 hours or up to 6, adding water as needed to ensure the bones are always covered with water and adding the parsley in the last hour. (You will have to add water during the cooking process.) When the broth is done, turn off the cooker or remove the pot from the heat. Using tongs and/or a large slotted spoon, remove all the bones and meat. Save the chicken for another recipe. Pour the broth through a fine mesh strainer and discard the solids.  Let cool on the counter and refrigerate within 1 hour. You can skim off the fat easily after the broth is chilled, if desired. When chilled, the broth should be very’ gelatinous. The broth will keep for 5 days in the refrigerator and 3 or more months in your freezer.